About the Recipe
Misoshiru, or miso soup, is a quintessential Japanese comfort food, served daily in households and restaurants across Japan. The rich umami of the miso paste combined with the light and flavorful dashi broth creates a perfectly balanced dish. Tofu adds a silky texture, wakame provides a briny depth, and green onions give it a fresh, crisp bite. This soup pairs beautifully with rice, grilled fish, or as a prelude to a more elaborate Japanese meal.
Tips to Succeed:
Always use high-quality dashi for the best flavor. If you prefer a vegetarian version, use kombu (seaweed) dashi instead of one containing bonito flakes.
Dissolve the miso paste gently to avoid clumping and maintain the soup’s smooth texture.
Customize your miso soup with additional ingredients like mushrooms, spinach, or clams.
Ingredients
4 cups dashi stock
3 tablespoons miso paste (adjust to taste)
1/2 cup firm tofu, cut into small cubes
1/4 cup wakame seaweed, rehydrated
2 green onions, thinly sliced
Product Recommendation:
Ceramic Soup Bowls with Chopsticks Set: Elevate your dining experience with traditional Japanese-style bowls chopsticks that perfectly complement your miso soup presentation. https://amzn.to/4aknysn (paid link)
Preparation
Step 1
If using instant dashi, dissolve the appropriate amount in 4 cups of water.
Step 2
Bring the dashi stock to a gentle simmer over medium heat.
Step 3
Add the cubed tofu and rehydrated wakame to the simmering broth.
Step 4
Place miso paste in a ladle, dip it into the broth, and stir to dissolve before mixing it into the soup.
Step 5
Once the miso is fully dissolved and the soup is heated through (do not boil), remove from heat.
Garnish with sliced green onions and serve immediately.